UTAH FARM BUREAU
SUMMER 2026
“I’m Not a Farmer, but...”
Featuring Natalie Gochnour Growing a Legacy Across Generations at
Bangerter Farm From Utah Roots to
a National Crown
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Agriculture’s Next 250 Years BY VALJAY RIGBY, PRESIDENT, UTAH FARM BUREAU FEDERATION
Like so many farms and ranches
It produces amazing people who
across our state, ours is more than a
care for animals and crops, who
business. It represents generations
work until the job is finished, and
of work, sacrifice, and faith. It is
learn how to make things work even
where my family has learned to
when the odds are stacked against
care for the land, solve problems,
them. It helps produce capable,
and keep going when conditions do
dependable people who strengthen
not cooperate. It is also where we
businesses and communities
hope the next generation will have
well beyond the farm gate.
the opportunity to build a future. That same spirit runs throughout That was the message I wanted
this issue. You’ll see these great
to carry to Congress: If American
qualities in a rodeo pageant
agriculture is going to remain
queen who is representing Utah
strong for another 250 years, we
throughout the country; you’ll
must strengthen the economic
see them in a young farmer trying
Recently, I had the privilege of
foundation of family farms, keep
to help kids get an appreciation
representing Utah’s farmers and
land and opportunity within reach of
for what it takes to be a cowboy;
ranchers before the U.S. Senate
the next generation, and recognize
and you’ll see them in a multi-
Committee on Small Business &
agriculture as the national asset it is.
generational farm in Davis County
Entrepreneurship. Senator John
that continues to produce great food
Curtis invited me to testify during a
Farmers and ranchers face rising
hearing titled “The Next 250: Small
costs, limited access to capital,
Businesses Leading the Way.”
expensive land, and an increasingly
As we look toward America’s
for its customers for generations.
complicated regulatory environment.
next 250 years, our country will
It was an honor to speak before the
To last another 250 years, we need
continue to need family farms and
committee, but as I sat in that hearing
to make it possible for young people
a diverse, resilient food system.
room, my thoughts were not only
to see a future in agriculture. ValJay Rigby
on Washington, D.C. They were also back home in Newton, Utah, where
But agriculture’s contribution cannot
President, Utah Farm
my family has farmed since 1869.
be measured only on a balance sheet.
Bureau Federation
Contents
18
12 6 “I’m Not a Farmer, but...” 12 Cowboy Camp Helps Utah Youth Find Their Place in Agriculture
16 Growing a Legacy Across Generations at Bangerter Farm
18 Nature Has It Right 24 From Utah Roots to a National Crown
26 30 The Tree Room at Sundance: Every Great Meal Begins with a
26 Six Tips to Help Plan Meals
Sense of Place
Around Fresh Farmers
32 Blue Zone Bean Salad 34 Food Holidays
Market Finds
"OUR MISSION: TO INSPIRE ALL UTAH FAMILIES TO CONNECT, SUCCEED, AND GROW THROUGH THE MIRACLE OF AGRICULTURE" UTAH FARM BUREAU FEDERATION 9865 South State Street Sandy, UT 84070 801-233-3000 | utahfarmbureau.org VALJAY RIGBY President Utah Farm Bureau Federation TYSON ROBERTS Vice President Utah Farm Bureau Federation SPENCER GIBBONS Chief Executive Officer Utah Farm Bureau Federation
MATT HARGREAVES Managing Editor Vice President of Communications POSTMASTER: Please send address changes to the Utah Farm Bureau Federation, 9865 S. State Street, Sandy, UT 84070-3205. DESERET NEWS | HOMETOWN MEDIA 55 North 300 West, Suite #500 Salt Lake City, UT 84101 801-204-6300 | deseret.com SERINA NIELSON Art Director ALLEN MUY Graphic Design
UTAH FARM AND FORK is the official publication of the Utah Farm Bureau Federation. ©2024 by the Utah Farm Bureau Federation. UTAH FARM AND FORK (ISSN 1068-5960), Summer 2026, Vol. 72 No. 3. Published five times per year by Utah Farm Bureau Federation, 9865 S. State Street, Sandy, Utah 84070. Subscription price $10 a year. Periodicals Postage Paid at Sandy, Utah, 84070.
4 | UTAH FARM AND FORK
Visit
110TH ANNUAL CONVENTION NOVEMBER 18-20, 2026
Stewarding Land, Leaders, and legacy UTAH VALLEY CONVENTION CENTER 220 W CENTER STREET, PROVO, UTAH
I’m not a Farmer, but… From advising Governors and U.S. Secretaries to helping evaluate our state’s economy, a University of Utah visionary talks about food, family, and her role in guiding Utah’s future. BY MATT HARGREAVES, EDITOR, UTAH FARM & FORK MAGAZINE
Utah Farm & Fork got the chance
Gochnour’s experience includes a
TELL US ABOUT YOUR FAMILY
to visit with Natalie Gochnour, an
diverse mix of public service and
AND CHILDHOOD. WHAT
associate dean in the David Eccles
business experience. During her public
THINGS DID YOU ENJOY
School of Business and Director
service, she advised Utah governors
DOING AS A CHILD?
of the Kem C. Gardner Policy
Norm Bangerter, Mike Leavitt, and Olene
I’m the youngest of 11 children, and
Institute, to talk about her unique
Walker. She also served as a political
that’s probably my most defining
upbringing, her use of data to
appointee in the George W. Bush
characteristic! I have seven older
analyze our state’s potential, and
administration, serving as an associate
brothers and three older sisters,
life growing up in a large family.
administrator at the EPA and counselor
and our large, incredible family was
We also learned how food plays
to the Secretary of the Department
raised in the East Millcreek area.
a role in these connections.
of Health and Human Services, both
My father was a physician, and I
with former Governor Mike Leavitt.
was always interested in sports
Gochnour also serves as an advisor
and the outdoors, which included
to University of Utah President
She has authored over 250 published
Taylor Randall, and as the chief
columns in Utah Business magazine
economist for the Salt Lake Chamber.
and the Deseret News and co-hosts
I love camping and grew up playing
In these roles, she provides policy
the weekly public radio program
tennis. I grew up with a lot of cousins
leadership that helps Utah prosper.
‘Both Sides of the Aisle’ on KCPW.
and family all around me, and I
6 | UTAH FARM AND FORK
playing soccer for 25 years.
would say I had an incredibly rich,
DID ANY OF YOUR SIBLINGS
lot of land between the cousins and our
productive, and joyful childhood.
ALSO WORK IN THE SOCIAL
family, and we had water rights in an
The only thing that really stands
SCIENCE WORLD?
irrigation company. We would go up and
out that I didn’t like doing was that
With my brothers and sisters, we have
turn the water on when it was our time,
we had three apricot trees, and
a lot of diversity. I have siblings who
and it would come down and magically
we couldn’t harvest them all. And
are university educators, another
show up at our property. My dad would
so, I had the job of picking up the
who is an anesthesiologist, one in
have us work the irrigation lines.
apricots off the grass; that was
financial planning, and others working
probably my least favorite task.
in business – and even one who has
Even though I didn’t look forward
perfect pitch became the musical
to weeding as a kid, I was very
WHAT TYPE OF STUDENT WERE
director for the Osmonds, and another
conscious of the growing season. My
YOU WHILE GROWING UP?
who teaches gym at a junior high!
dad would harvest something, and
I was always naturally drawn to
it would just show up on the back
school. I ended up getting both an
WAS MUSIC ALSO IMPORTANT
porch. Then it was our job to clean
undergraduate and graduate degree
IN YOUR FAMILY?
it, trim it, etc. It was always fun to
in economics from the University of
Yes, our family was very musically
have that food on the family table.
Utah. When I was in my senior year
inclined. I do play the baritone
of high school, my mother bought
ukulele – meaning I have fun with it.
WAS BEING INVOLVED IN BUSINESS AND POLICY
me a book from the library, Small Is Beautiful by E. F. Schumacher, about
WITH YOUR LARGE FAMILY, DID
economics. I always find it interesting
THEY HAPPEN TO KEEP A GARDEN
ALWAYS KIND OF INTERESTED IN?
that she knew her daughter well
AT ALL? DID YOU HAVE RELATIVES
I had a brother who is 20 years older
enough, after 11 of us, to know that
INVOLVED IN AGRICULTURE?
than I am serve in the Vietnam War. I
a social science/economics book
My dad was a very active gardener. I
was a young child, and I watched as
would be what I would be drawn to.
grew up on a family homestead, with a
he was drafted, got his assignments,
SOMETHING THAT YOU WERE
UTAH FARM AND FORK | 7
and you have an apple crumble, it seems like the 4th of July. So, things like apple pie and root beer, and did his tour of duty. We watched
I’m at my best, I spend more of my
and for whatever reason, there are
for every letter he sent home. I
time writing, thinking, and calculating.
certain fruits, like cherries, that
remember my mother planted a
That’s what I want to be doing.
just remind me of our country. The
tree the day he left, and it just
bounty of our country is so great.
spoke to me. The patriotism and the
I love feeling like my work is serving
challenges of being in a war that not
the community. I love getting involved
IT HAS BEEN SAID THAT
everyone supported. I just think of
in issues that are important to Utah’s
FOOD PLAYS A BIG ROLE IN
that and Watergate as my first sort
future – education, housing, growth,
THE BUSINESS WORLD AND
of consciousness of public policy.
civil society… The institute I lead
IN FAMILIES; THAT IT CAN
specializes in Utah’s economy and
HELP UNIFY PEOPLE AND
But for me, the real thing is that
demographics. So, we’re thinking
BRING THEM TOGETHER, AND
I’m a numbers person. I’m quite
about people and economics: the
IT HELPS CONVERSATION
quantitative, but I also really
flow of exchange and commerce,
FLOW. WOULD YOU AGREE?
love the humanities – so the
trade-offs, scarcity, and abundance.
Oh yeah. I think food is where you
social science was perfect.
It really is a mix of learning how
join arms and come together; that’s
to navigate the material world.
why we call it breaking bread. My kids
COULD YOU DESCRIBE A
have left home, but I just met them for
TYPICAL WORKDAY, OR DO
IN ALL YOUR TRAVELS FOR WORK
dinner recently, and, you know, when
YOU EVEN HAVE ONE?
OR LIVING IN WASHINGTON,
we get together, we’re loving that all
A typical workday for me is a mix
D.C., ARE THERE FOODS THAT
of us are happy and eating together.
of internal and external problem-
REMIND YOU OF HOME?
In business, not a day goes by where
solving and visioning. There’s a mix
I think some are tied more to our
I’m not debating a date with someone
of leading and navigating change and
country than to my Salt Lake City
for a lunch meeting. It’s fun. A lot
trying to see around corners. When
home. I mean, if you’re ever away
of business gets done over lunch.
8 | UTAH FARM AND FORK
DO YOU HAVE A FAVORITE FOOD? One time I asked the head of Cuisine
WAS THERE A FAVORITE
market for its variety, collegiality,
Unlimited, whose opinion I value a
MEAL OR A FOOD THAT YOU
and the connections people make.
lot because she’s in the culinary arts,
LIKED GROWING UP?
what her favorite type of food was,
I had an interesting home. We had all
And then I also go to the one in
and she told me it was Mexican food.
these kids, and my mother didn’t spend
Murray. I lived close to Murray
It really surprised me because you
much time in the kitchen. So, a lot of
Park, so I’d ride my bike and
often think of Italian, or the many
our dinners were almost, in some ways,
fill up whatever I could in the
Asian foods that are so creative and
prepared foods. Bratten’s Seafood
pack and bring it home.
presented so nicely. But she said the
Grotto was one of the only places she
colors, the mix of spices, and the mix
could get seafood back in the day in
DO YOU LIKE TO COOK?
of textures were what stood out.
Sugar House. My mom would get these
Yes, I love to do that. I like to make
incredible white canisters of their clam
soups and cook a traditional Sunday
I thought that was interesting. If you
chowder and sourdough bread, and
meal for my family to try and lure my
think about it, the peppers and salsa,
then some halibut steaks. So once a
kids to come home with what I cook.
the corn, and the different ways they
week we would have that, and then
I’m a big Traeger Grills fan, cooking
do their meats, it’s so good. So, I’d
once a week we would have Lynn
just about anything I can on the
say Mexican food is up there. But I
Wilson burritos to feed all these kids.
Traeger, but I’m always mixing it up.
also like Thai food, and my family
We’d also have Italian Village pizza. IF YOU ARE COOKING AND DON’T
and I like to go to Benihana’s. HAVE YOU BEEN ABLE TO
WANT TO COOK ANYTHING
IS THERE A RESTAURANT IN
VISIT FARMERS MARKETS
FANCY OR ELABORATE, WHAT
UTAH THAT YOU LIKE TO GO TO?
IN UTAH BEFORE?
IS THE BASIC COMFORT FOOD
Interestingly, my husband and I are all
I’m a huge fan of the downtown
YOU LIKE TO EAT (NO SHAME!)?
over the map. For lunch, I like to go
farmers market. One time in my
I think maybe a bowl of cereal a
to the Café Rio. They just have great
professional life, I toured farmers
few hours after dinner, before going
service; it’s convenient and has high-
markets in the West, just to benchmark
to bed. And then I think any kind
quality food. If we feel like treating
the Salt Lake market. We have an
of soup is a comfort food to me.
ourselves, we go to the Capital Grille.
exceptional downtown farmers
I’m a big fan of Harmon’s soups. UTAH FARM AND FORK | 9
ANY FAMILY RECIPES THAT
like public land management
YOU LIKE TO MAKE?
and an economy that is natural-
We have a family minestrone soup
resource- or agriculture-based.
that we like to make, and then we also have a traditional egg casserole
HOW DO YOU FEEL ABOUT
every Christmas morning.
THE OVERALL HEALTH OF THE STATE OF UTAH AND THIS
WHAT WOULD YOU HAVE FOR
SCENARIO? IS IT ACCURATE?
YOUR LAST MEAL ON EARTH,
I think we overstate the urban-rural
AND WHO WOULD IT BE WITH?
divide. I think that we have so much
I think for my last meal on earth,
more in common than separate,
I would very much go with my
between urban parts of the state
upbringing and my culture. So
and rural parts of the state.
maybe we’d have a Surf-and-turf, with a nice filet and some shrimp.
I think that overlap occurs in so many ways – the teams that we root for,
In your career, you’ve spent a lot of
the food that we eat, the places that
time analyzing bigger problems and
we gather, etc. If I look at commuting
challenges. Some have said there
data, funds distribution, or leisure
is a ‘Tale of Two Utahs’. You have
time, there’s just a lot of back-and-
an urbanized Wasatch Front where
forth. Even if I look at heritage,
the large population receives a lot
there is a lot of shared heritage and
of focus and investment. And then
values. So, I think it’s unhelpful to
some will point to rural Utah, which
exaggerate the urban-rural divide.
has about 10% of the population, a
At the same time, there are different
huge landmass, and faces challenges
challenges and different strengths.
10 | UTAH FARM AND FORK
American Farm Bureau Federation® (AFBF) Young Farmers & Ranchers (YF&R) Find Success in Anaheim, California! The YF&R program helps young Farm Bureau members shape their future and American agriculture through leadership development and personal growth opportunities. In January, 81 competitors competed in three competitions for over $205,000 cash and prizes. These competitions enable members to showcase their leadership experience, communication skills and successful business plans as they competed against the best of the best from each state Farm Bureau. As part of the YF&R competitions, the top four competitors in the Achievement Award, Discussion Meet and Excellence in Ag areas received:
1ST
2ND
3
RD
Thank you to all of our outstanding sponsors.
The 2027 competitions will take place January 8-11 during the AFBF Annual Convention in Charlotte, North Carolina.
4TH
YFR Competition Awards 2026 PRINT.indd 1
$35,000 credit towards a new Ford vehicle and paid registration to the AFBF YF&R Leadership Conference in Portland, Oregon courtesy of Ford.
$25,000 credit towards a new Case IH piece of equipment, courtesy of Case IH.
A $2,500 Investing in Your Future cash prize, courtesy of AmericanAg®, a Case IH branded safe, courtesy of Case IH plus $2,500 worth of DeWalt merchandise, courtesy of Stanley Black & Decker.
A Case IH branded picnic set, courtesy of Case IH.
6/10/26 9:16 AM
Cowboy Camp Helps Utah Youth Find Their Place in Agriculture BY MATT HARGREAVES, EDITOR, UTAH FARM & FORK MAGAINZE
For many of the young people
increase agricultural literacy by giving
that could unlock ideas on future
gathered near Bryce Canyon, Cowboy
young people a pathway to future
careers in the outdoors. It fit in
Camp offered a series of firsts: a first
involvement in agriculture. Thomson
perfectly with the State of Utah’s
mule ride, a first attempt at roping, or
is also on the Utah County Farm
‘Every Kid Outdoors’ initiative.”
a first close look at how agriculture,
Bureau’s Board of Directors and won
wildlife, and public lands depend
last year’s Young Farmer & Rancher
The initiative, which is designed
on one another. These ‘firsts’ are
‘Excellence in Agriculture’ award.
to promote a healthy, nature-filled
what Utah 4-H aims to cultivate for
childhood for kids in Utah, helped
the 35 youth under its watch, with
“I grew up in Rich County on my
sponsor some of the activities that
the ultimate goal of leading to many
family’s ranch, always knowing where
take place at Cowboy Camp. Around
other experiences in agriculture.
our food came from, and I think I
90% of children aged 10 to 19 now live
took it for granted that not everyone
in cities, according to 2024 data from
Cowboy Camp, which celebrated its 5th
has that experience,” Thomson said.
the Kem C. Gardner Policy Institute,
anniversary this year, is an agricultural
“It was hard to see this knowledge
so the camp offers an opportunity
literacy initiative developed by Heather
gap in agricultural literacy, and so I
to help these young people learn
Thomson, a 4-H Program Coordinator
started Cowboy Camp to fill this gap
through experiences they’re unlikely
in Utah County, whose mission is to
and connect kids with experiences
to have in Utah’s urban areas.
12 | UTAH FARM AND FORK
MORE THAN MAKING COWBOYS
On the first day of
“I’m not trying to teach these kids
camp, participants
how to be a cowboy or a farmer, but
learned about soil
to help them connect through their
types, how farmers and ranchers
On the second day, camp participants
own interests and unique angles of
care for the land, and the importance
enjoyed a guided mule ride, toured
advocacy,” Thomson said. “That might
of pollinators. They also studied
the Utah DWR Mammoth Creek Fish
mean becoming a farmer or rancher,
wildlife identification, the difference
Hatchery, and participated in archery,
designing agricultural machinery,
between native and invasive fish
canoeing, roping, and writing their
shaping public policy or simply
species, and the current issue of
own cowboy poetry before finishing
becoming a more informed consumer.”
drought through activities at Pine Lake
the night by hearing from published
and Bryce Canyon National Park.
cowboy poet Dakota Holdaway.
across the state gathered in Bryce
“We talked a lot this year about
Beyond simply giving kids a fun
Canyon and explored agriculture
public lands and how we all benefit
experience, Thomson really hopes the
through a variety of activities.
from access to them,” Thomson said.
skills learned unlock perspectives that
“I try to help show the relationship
will help them when they are older.
This year, 35 4-H youth campers from
“There is a huge demand for this
between healthy public lands and the
program, with spots filling up in
actions that farmers and ranchers
In an interview with KUER public
about 10 minutes, and a waitlist that
take. We’re all connected in this large
radio’s David Condos, Thomson added
is double the size of those we can
ecosystem. We also try to help explain
that “I want them to take those skills
accept,” Thomson said. “The demand
how even someone who comes and
— like riding the mule, learning that
is part of our problem. It is difficult
hikes in Utah’s public lands benefits
they can do hard things, building
to see how we can scale this up to
from the efforts of ranchers and
their confidence — and translate
give more kids this experience.”
hunters to keep these lands healthy.”
it into all parts of their life.” UTAH FARM AND FORK | 13
“I understand that a lot of these
leadership and service values into
Cowboy Camp in their own states,
kids probably are not going to walk
practice through a group project
which is currently happening.
away and be a farmer and rancher,”
benefiting the town of Tropic.
Thomson added. “In fact, the
The camp concluded with the
“Seeing this idea possibly take place
climate right now, it’s very hard to
presentation of the Top Hand Award,
in other states is exciting, and I love
get started in the industry if you
which recognized the participant
the learning that is happening by the
don’t already have a connection. I
who demonstrated outstanding
youth in our own state,” Thomson
just want them to walk away feeling
leadership and a strong understanding
said. “Reading the reflections from
empowered — to support those
of the knowledge and skills taught
the participants, their feedback, and
farmers and ranchers, to enter
throughout the week while embodying
seeing their knowledge scores go up
these conversations, and to help us
Cowboy Camp’s mission.
is very rewarding. And on a higher
create a more sustainable future.”
level, knowing that agriculture is Thomson and her team have been
gaining new allies and supporters
LESSONS THAT LAST
recognized for their efforts with
really makes this worth it.”
BEYOND CAMP
Cowboy Camp, having been back
The 4-H mission is to empower young
to Washington, D.C., a few times to
Registration for the 2027 Cowboy
people with the skills to become
present at the national Ignite by 4-H
Camp opens the last Saturday in
“Beyond Ready” for work and life,
Summit. The intent was to share
January, with more information
and to find the spark that ignites
resources with other 4-H youth
coming soon at extension.usu.edu/
future careers. Campers put those
and leaders so they could replicate
utah/4h/events/cowboycamp.
14 | UTAH FARM AND FORK
Local Resources for Farmers, Ranchers & Families.
Scan for information on programs & resources in your area.
Utah’s local trusted source in agriculture since 1914. Utah State University is an affirmative action/equal opportunity institution and is committed to a learning and working environment free from discrimination, including harassment. For USU’s non-discrimination notice, see equity.usu.edu/non-discrimination.
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Growing a Legacy Across Generations at Bangerter Farm BY FAITH RUST, EXECUTIVE ASSISTANT & EVENT PLANNER, UTAH FARM BUREAU
E
very summer, fresh
Bangerter Farm. That purchase
1947, and even today, much of the
produce finds its way
marked the beginning of what is now a
produce is still harvested by hand.
from Utah fields to
six-generation family farm in Bountiful.
family tables. For one
Alan Bangerter, Nicklas’ great-
“Most everything is hand harvested,”
farm in Davis County,
grandson, is the current owner and
Bangerter said. “It’s still very labor
this is their 124th season of providing a
works alongside four of his children
intensive to get to that stage.”
variety of fresh vegetables and squash
and many of his grandchildren.
to Utah communities. While the
Over the years, the farm has grown
crops have changed over the years,
Throughout its history, Bangerter
melons, cucumbers, green onions,
one thing has remained the same –
Farm has continually adapted to meet
and strawberries. Today, its fields
the family’s commitment to growing
changing conditions while remaining
produce beans, beets, sweet corn,
quality produce and preserving a
committed to providing fresh, locally
peas, radishes, summer and winter
legacy that now spans six generations
grown produce. Although modern
squash, eggplants, pumpkins,
at Chas. W. Bangerter & Son, Inc.
equipment has transformed many
tomatoes, and a variety of peppers.
aspects of farming, some things have
Of the more than 25 crops grown on
In 1902, Nicklas Bangerter purchased
changed far less than some might
the farm, pumpkins are Bangerter’s
some of the first farmland for what
expect. Bangerter noted that his
favorite, while he says that customers
would become the Chas. W. Bangerter
grandfather, Charles Bangerter, didn’t
consistently return for the sweet
& Son, Inc. farm, also known as
purchase the farm’s first tractor until
corn, cantaloupe, and tomatoes.
16 | UTAH FARM AND FORK
Growing a diverse selection of crops
available at
has helped the farm remain flexible
Smith’s and
through changing markets and
Harmons stores,
unpredictable growing seasons.
as well as the Bangerter stand
At Bangerter Farm, the 2026 season
in Bountiful, the
has been as busy as ever with planting,
Bountiful Farmers Market, and the
“When I look out and watch
growing, harvesting, and selling their
Downtown Farmers Market in Salt
my grandkids, who are the
produce – even with the unprecedented
Lake City. The farm is also Global
sixth generation working on
challenges. It is no secret that this
G.A.P. Food Safety Certified and has
the farm, they are what gives
year has been particularly difficult for
adopted drip irrigation to conserve
me hope,” Bangerter said.
everyone involved in Utah agriculture.
water while maintaining production.
With drought, late frosts, changing
After 124 years, Bangerter Farm’s
markets, land development, fuel
Today, roughly 100 acres of farmland
greatest harvest may be the legacy
costs, and everything in between,
at Bangerter Farm supplies fresh,
it continues to cultivate. Through
adapting to the conditions has
local food to Utah families. To make
changing crops, shifting markets,
been critical. For Bangerter Farm,
the most of locally grown produce,
and countless challenges, the
meeting those challenges has
Bangerter recommends customers
family has learned that
meant continuing to evolve without
“clean it, cool it, and buy fresh more
perseverance is just as important
losing sight of the values that have
often.” Supporting local farms not
as the harvest itself. Looking
sustained the family for generations.
only provides consumers with fresh
ahead, Bangerter remains
food but also strengthens the local
optimistic – not only about
In addition to diversifying its crops,
economy and helps preserve the
the future of his family’s farm,
the farm reaches customers through
agricultural communities that have
but about the future of Utah
multiple outlets. Their produce is
shaped Utah for generations.
agriculture as a whole. UTAH FARM AND FORK | 17
Nature Has It Right BY SADIE SWEAT, VICE PRESIDENT OF ORGANIZATION, UTAH FARM BUREAU
I
t is easy to take salt for
derived from Sal, which means salt,”
recognizing that something valuable
granted today. A canister
Bosshardt explained. “Salt was so
lay beneath the surface. Members of
costs only a few dollars
valuable, it was used as currency.”
the Bosshardt family later witnessed
and sits quietly on nearly every kitchen counter.
something remarkably similar as The Redmond salt mine, home of
their own livestock sought out
But for much of human history,
the company’s well-known Real
exposed salt near the surface.
salt was among the world’s most
Salt products, has quietly supplied
valuable commodities. It preserved
mineral salt for livestock, agriculture,
The discovery came at an important
food long before refrigeration,
highway safety and kitchens around
time. During the drought of the
sustained both people and livestock,
the world for nearly 70 years. But
1950s, the Bosshardts were searching
and fueled trade across continents.
while the mine is one of Utah’s most
for ways to diversify their ranching
Kyle Bosshardt enjoys reminding
remarkable natural resources, there is
operation while continuing to
visitors to the Redmond Salt Mine
no mine without the Bosshardt family.
steward the land that had supported
just how valuable it once was.
their family for generations. Visitors experience that history
“Did you know that salt used to trade
firsthand through Bosshardt, whose
Rather than abandoning agriculture,
ounce-for-ounce with gold?” Bosshardt
mine tours blend family history,
they looked more closely at the
asked. “At one point in history, it was
geology, and mining into a story
resources already beneath their feet. In
so valuable because it’s needed for
spanning millions of years. According
1958, they founded Redmond Minerals.
life. Gold’s just pretty to look at. You
to stories passed down in the
What began by supplying natural
must have salt to live, so do animals.”
family, Native Americans noticed
mineral salt to neighboring ranchers
That importance is even reflected
deer repeatedly eating mineral-rich
eventually grew into a business
in our language. “The word Salary is
soil near present-day Redmond,
serving customers around the world.
18 | UTAH FARM AND FORK
AN ANCIENT SEA PRESERVED Millions of years before the Bosshardt family founded Redmond Minerals, the Sundance Sea covered much of what is now central Utah. As the inland sea evaporated, it left behind thick deposits of mineralrich salt. Across most of North America, many similar salt deposits remain buried thousands of feet underground. Redmond is different. Geological uplift pushed this portion of the ancient seabed close to the
MINING WHAT NATURE CREATED
earth’s surface, making it one of
Stepping underground quickly
“Most mining happens in ground
the few places where miners can
changes your perception of mining.
that the sediment has settled out
physically enter a salt deposit rather
The walls shimmer with shades of
horizontally,” Bosshardt said. “You’re
than dissolve it underground.
white, pink, and deep red, while
much more susceptible to collapse
massive tunnels stretch farther
with weight and pressure than you
“We’re very fortunate in the fact
than headlights can reach. Instead
are in strata that stands on its end
that sometime over the last several
of damp stone, nearly everything
like this. We don’t have timber or
million years, that driedup sea salt
around you, from the towering walls
pillars because these veins stand
deposit at 5,000 feet down has
to the road beneath your boots, is
vertical. It’s very strong and rigid,
been squeezed and extruded to the
carved from an ancient seabed.
like the bearing walls in your house.”
in this part of our valley right
Massive mining equipment
Each blast begins with crews
here,” explained Bosshardt.
navigates tunnels roughly 40 feet
drilling roughly 80 holes into the
surface, and that only happened
high, with enormous pillars of salt
salt face before loading them with
Just as important as what pushed
approximately 80 feet thick left
approximately 2,000 pounds of
the salt upward was what protected
between passageways to support
explosives. Two carefully planned
it. A layer of bentonite clay
the mine. The network extends
blasts each day advance the mine
surrounded the deposit, diverting
for miles beneath the surface
roughly 32 feet while producing
groundwater away from the salt and
and across multiple underground
nearly 2,000 tons of salt per blast.
preserving it for millions of years.
levels. Unlike many underground
In total, about 750,000 tons of
operations, the mine relies largely
salt leave the mine each year. Yet
“It’s basically been sitting
on the salt’s structural strength.
perhaps the most remarkable part
there waiting for us to access
In the Redmond mine, you will not
isn’t how much salt is produced.
it,” Bosshardt added.
find supporting timber or pillars.
It’s how little they change it. UTAH FARM AND FORK | 19
the earth’s surface, inaccessible except by dissolving them with water and pumping the brine back to the surface, a process that removes many naturally occurring trace minerals. Redmond doesn’t have to do that. Because miners can physically enter the deposit, culinary salt is harvested separately by grinding it directly from carefully selected areas of the ancient seabed. “If we’re going to put it on your The company originally mined natural
sector. Today, agriculture remains an
table, we want to guarantee
mineral salt for livestock producers
important part of Redmond’s business,
there can never be any blast
throughout the West, providing cattle,
even as its products have expanded
contaminants,” Bosshardt said.
sheep, and other livestock with a
into homes around the world.
“So, we mine it differently.”
business grew, the family continued
Although the table salt Real Salt has
Rather than stripping away those
to look for additional ways to use
become Redmond’s most recognizable
naturally occurring minerals,
the resources nature had provided.
product, it accounts for less than
Redmond leaves them intact.
valuable mineral supplement. As the
1% of the mine’s annual production. Road crews found that Redmond’s salt
Ironically, that small percentage has
“The colors you see in it are because
performed exceptionally well as a de-
become the company’s greatest value.
it is sea salt,” Bosshardt said. “We
icing agent, opening an entirely new
want those minerals in there. They’re
market while allowing the company
Most ancient sea salt deposits lie
valuable. They’re good for our health,
to continue serving the agriculture
buried 5,000 to 10,000 feet beneath
and we want to leave them in there.”
20 | UTAH FARM AND FORK
Those minerals give Real Salt its
SHARING THE STORY
Between explaining ancient geology
distinctive pink, red, and off-white
Perhaps the most memorable part
and modern mining techniques, he
appearance. As Bosshardt points out,
of visiting the Redmond salt mine
encourages visitors to take home a
every salt deposit tells its own story.
isn’t the geology. It’s Bosshardt.
small chunk of salt to grate over a
His enthusiasm for the mine is
steak. Visitors usually laugh, and many
“Salt deposits, depending on where
contagious. One of his favorite
leave with their own chunk tucked into
they are geographically on the globe,
stories involves rock legend Ozzy
a pocket. It isn’t simply a souvenir.
no two will ever test identically the
Osbourne, who toured the mine
It’s a reminder that one of Utah’s
same,” Bosshardt said. “They’re
while filming for his reality television
most extraordinary natural resources
like our DNA or our fingerprints.”
series Ozzy & Jack’s World Detour
has been quietly waiting beneath
Other than crushing, screening,
“He got so excited after tasting the
sizing, and removing any metal
salt that he disappeared into his
particles introduced during
RV,” Bosshardt recalled with a laugh.
To learn more about Redmond
processing with powerful magnets,
“We waited for Ozzy Osbourne to
Mine or book a tour, visit:
the salt reaches consumers
make popcorn and eat it with Real
lp.redmondminerals.com/tour.
much as nature created it.
Salt before resuming filming.”
central Utah for millions of years.
UTAH FARM AND FORK | 21
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From Utah Roots to a National Crown BY AUBREE THOMAS, COMMUNICATIONS COORDINATOR, UTAH FARM BUREAU
O
livia Favero has
watching Miss Rodeo America contests
“Traveling is full-time for this
spent much of
growing up and being especially
position, and I left a lot at home
2026 on the road
inspired by Chenae Shiner Vest, a
– my family, a job, school, horses,
as Miss Rodeo
former Miss Rodeo Utah who went on
the farm,” Favero explained. “My
America. But no
to win the national crown in 2013.
favorite thing to talk about when I
matter how far her travels take her,
meet people is my roots at home.
she carries the same things with her:
“That’s when I knew it could be possible
Telling them that I have been raised
a love of horses, a deep connection to
for me one day,” Favero said. “Now that
in the country and farming alfalfa hay
agriculture, and the lessons she learned
I am wearing the crown, it has deepened
brings me comfort while I am away.”
growing up on her family’s farm in Taylor,
my gratitude for the ladies who
Utah. For Favero, the crown is more
capitalized on this position before me.”
than a title – it’s a chance to share the Western way of life that has shaped her.
As the official representative of the Professional Rodeo Cowboys
Favero’s connection to agriculture
Association (PRCA), Favero’s year
stretches back generations. Some of
includes more than 100 rodeo
The dream of becoming Miss Rodeo
her fondest memories are of watching
performances, along with appearances
America began long before Favero was
her grandpas and great-grandpas work
at schools, civic groups, and other
crowned. Her love of agriculture and
on the family farm, hauling hay and
events across the country, where
horses led her to begin competing
riding horses in the barnyard. Those
she works to educate the public
in rodeo queen pageants when she
roots remain one of her favorite things
about rodeo and the opportunities
was just eight years old. She recalled
to share with the people she meets.
within the Western industry.
24 | UTAH FARM AND FORK
Since being crowned in December,
Favero’s year has also given her
she has traveled across 18 states
memorable experiences outside the
and ridden 48 different horses at
rodeo arena. In March, she traveled
rodeos around the country. While
to Washington, D.C., where she joined
“More than anything, I want to leave a
her travels have taken her far from
world champion cowboys and cowgirls
legacy that made people feel valued. I
home, Favero has found a sense of
in meeting with President Donald
can never repay all of the people who
community everywhere she goes.
Trump. His interest in rodeo and the
were so kind and generous to me. But
Western lifestyle led to a conversation
I hope that I can be that for others
filled with questions about the sport.
along their journeys,” Favero said.
rodeos, I often get to hear their
“Being recognized by the President was
Follow Olivia’s journey as Miss Rodeo
stories too. There are so many
a huge accomplishment,” Favero said.
America by following her on Facebook
“As I work with volunteers who give all they can to producing great
great farmers and ranchers in the rodeo industry,” Favero noted.
(Miss Rodeo America) and Instagram For young women who dream of
(@MissRodeoAmericaOfficial).
someday wearing the Miss Rodeo As the world celebrates the
America crown, Favero encourages
International Year of the Woman
them to enjoy the journey and
Farmer, Favero hopes to encourage
recognize what they have to offer.
more young women to find their place
FIVE FAVORITES WITH FAVERO Favorite rodeo?
in agriculture and embrace both the
“This crown encompasses so much
opportunities and hard work it offers.
beauty, and the women who wear it
Ogden Pioneer Days
bring their own beauty to it each year,”
Favorite pair of boots?
“Women in agriculture and rodeo
Favero said. “I encourage dreamers
Justin boots- Reba Ostrich toe
queens have a lot in common. We
to enjoy the ride and be confident
protect our history and value of
in what they bring to the table!”
the land, as well as bring hope to
Favorite horse? AQHA Cornel Freckles -
our future,” Favero said. “I hope
One of Favero’s favorite pieces of
to inspire the next generation to
advice comes from Maya Angelou:
embrace the hard work that lies
“People will forget what you
Go-to drink order or road trip snack?
ahead. Long days working on the farm
said. People will forget what you
Beef Jerky and peanut butter M&Ms
and with livestock are by far some
did. But people will never forget
of my favorite days. I’ve realized
how you made them feel.” That
One thing you never travel without?
how much I miss it this summer
idea is also at the heart of the
Bex sunglasses
as I’ve been away from home.”
legacy Favero hopes to leave.
my past competition horse
UTAH FARM AND FORK | 25
Six Tips to Help Plan Meals Around Fresh Farmers Market Finds BY LEA PALMER, DIRECTOR, UTAH STATE UNIVERSITY EXTENSION, CREATE BETTER HEALTH AND HUNGER SOLUTIONS INSTITUTE
Farmers markets are known for offering an ever-changing variety of fresh fruits and vegetables. Although variety is a benefit of shopping at local farmers markets, it can be difficult and overwhelming to come up with a menu for the week without knowing what will be available at the market. Being flexible allows you to choose the produce that looks the best and is offered at the best price. Below are tips for planning meals around the unpredictable availability at farmers market. 1. Reverse your menu planning schedule. Shop at the
4. Bring your menu to the market. If there is something
market first, then build a menu for the week based
that looks great, but isn’t in your plan, revise
on what you purchased. This will ensure that you use
your menu on the spot to incorporate it.
what you bought, which will reduce food waste. 2. Plan the non-vegetable portion of your meals, then add the vegetable part after seeing what looks best at the market. 3. Have a general sense of when different fruits and vegetables
5. Include a few meals in your menu that use a variety of produce such as stir-fry, soups, or omelets. 6. Be open to making last-minute changes to
are usually in season. Plan your menu with at least two
your favorite recipe. Consider these fruits and
options, then buy the one that is offered at the best price.
vegetables that work well as substitutions.
26 | UTAH FARM AND FORK
RECIPE CALLS FOR
TRY THIS INSTEAD
Apples ....................................... Pears, grapes, cherries Beets ........................................ Radishes, turnips, rutabaga, potatoes Blueberries ............................... Strawberries, raspberries, blackberries, cherries Broccoli ..................................... Cauliflower, cabbage, Brussels sprouts Cucumbers ................................ Zucchini, celery Zucchini .................................... Yellow squash, patty pan squash, eggplant Potatoes ................................... Carrots, sweet potatoes, beets, rutabaga, turnips Spinach ..................................... Kale, Swiss chard, bok choy Onions ....................................... Shallots, leeks, scallions Peaches .................................... Nectarines, plums, pears
UTAH FARM AND FORK | 27
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UTAH’S OLDEST, OLDEST, STILL STILL THE THE REALEST REALEST FRIDAYS & SATURDAYS JULY 31- OCTOBER 31 8 AM TO 1 PM
Saturday
Sept. 26
2026
Ticket Information:
agbbq.usu.edu
2:00 ‒ 5:00 PM Craig Aston Park 1307 N. 800 E., Logan, Utah
The Tree Room at Sundance: Every Great Meal Begins with a Sense of Place Photos courtesy of The Tree Room at Sundance Resort BY J’NEL WRIGHT
The drive into Sundance
private collection, adds another
More than 50 years later, that
is part of the meal.
layer of history and craftsmanship.
philosophy extends from the
Every detail seems connected to
dining room into the kitchen.
As Provo Canyon narrows and the
the mountain beyond its walls.
Wasatch Mountains rise overhead,
Sundance Executive Chef Alex
the pace changes almost without
Today, “farm-to-table” has become
Izatt understands that connection
notice. The highway gives way to
a familiar phrase. The Tree Room
personally. A Utah native who grew
winding roads lined with towering
suggests that exceptional dining
up in Nephi, Izatt began his Sundance
pines and aspens. The air cools. Cell
begins long before ingredients reach
career in the resort’s banquet kitchen
phone conversations fade. Visitors
the kitchen. It begins with respect
before eventually working in the Tree
arrive expecting dinner, but what
for the land, the artisans, and the
Room. After building his culinary
they discover is a dining experience
people who cultivate both.
experience elsewhere in Utah, he
shaped by the landscape itself.
returned to Sundance—a move he That philosophy traces back to
has described as “coming home.”
That sense of place reaches its fullest
Robert Redford’s vision for Sundance.
expression inside the Tree Room
Long before sustainability became
His approach to ingredients is
at Sundance Mountain Resort.
a hospitality buzzword, he imagined
similarly rooted in place.
a resort that would work with the Before guests open the menu or order
landscape rather than against it.
“Chefs care deeply about where
a glass of wine, they’re drawn to the
Building the restaurant around a
their food comes from and what it
living tree rising through the center of
mature tree became a lasting symbol
means to them,” Izatt said, speaking
the dining room. Hand-hewn beams
of that commitment. Instead of
about Sundance’s commitment to
frame the space, while Native American
removing what nature had already
incorporating locally and regionally
artwork, from Robert Redford’s
created, the design embraced it.
sourced ingredients into its menus.
30 | UTAH FARM AND FORK
on the mountain with an unforgettable meal. Again and again, the Tree Room becomes part of life’s milestones. Great restaurants serve memorable food, but the truly remarkable ones become part of people’s stories. It’s also a reminder that extraordinary meals are never created by chefs alone. Every plate begins with ranchers, farmers, cheesemakers, bakers, and growers whose work reflects Utah’s seasons and landscapes. The chef’s role is to honor those ingredients with skill, restraint, and creativity. Inside the Tree Room, Chef de Cuisine
That combination makes the Tree
Diane Davidson brings another
Room an interesting expression of what
Perhaps that’s why the Tree Room
perspective to that philosophy.
regional cuisine can be: ingredients
continues to resonate after more than
Davidson first joined the restaurant
connected to the landscape,
half a century. Trends have come
in 2018 and worked her way through
interpreted by chefs whose own
and gone. Menus have evolved. Yet
the kitchen from line cook to sous
stories become part of the plate.
generations of guests have gathered
chef and, ultimately, Chef de Cuisine.
beneath the same living tree, drawn The restaurant itself raises the
by a philosophy rooted in stewardship,
Rather than changing the menu
stakes. Following the Tree Room’s
craftsmanship, and genuine hospitality.
according to a rigid calendar,
recent renovation, Izatt explained
Davidson and her culinary team allow
that the refreshed surroundings
In the end, the Tree Room, with its wood
ingredients, seasons, and inspiration
challenged the culinary team to
beams, rustic stone, and legendary
to guide what comes next. “We kind
create dishes worthy of the room.
history, is a reminder that every great
of have a more fluid menu,” Davidson told the Park Record earlier this year.
meal begins with a sense of place. “We want to be able to put food on the table that is just as beautiful,” he said. THE TREE ROOM
The Tree Room remains grounded in mountain cuisine, with ingredients such
Guests seem to understand
as elk, duck, bison, and rabbit appearing
the connection.
Sundance, UT 84604
among its influences. But “local” doesn’t mean limiting the kitchen’s imagination.
8841 N Alpine Loop Rd,
Read through diner reviews, and a
801.223.4200
pattern emerges. Visitors praise the
sundanceresort.com/
Davidson, who is of Mexican heritage,
cuisine, attentive service, and thoughtful
dining/tree-room/
and Sous Chef Matt Nakpansue, who
wine pairings, but what stays with
is from Thailand, also draw upon
them isn’t simply what they ate. It’s
Dining Hours:
their own culinary backgrounds.
how the place made them feel.
Tuesday through Saturday, 5–9 p.m. (closed Sunday and Monday)
“We both like taking part of our heritage
They remember anniversary dinners
Dining is limited to guests
and infusing it into more French
beneath timber beams, introducing
12 years and older.
classic technique,” Davidson said.
visiting family to Utah, or ending a day UTAH FARM AND FORK | 31
Blue Zone Bean Salad BY HANNAH HASLAM, FOOD WRITER, UTAH FARM BUREAU
INGREDIENTS • 1 can chickpeas, drained and rinsed • 1 can black eyed peas, drained and rinsed • ½ English cucumber, chopped • ½ cup crumbled feta cheese • ½ red onion, diced
Last year, my husband got really interested in learning
• ¼ cup minced fresh parsley
about longevity and the lifestyles that help people stay
• ¼ cup minced fresh dill
physically and cognitively healthy well into their later
• 2 tbsp minced fresh mint
years. Before long, we had a cold plunge in the garage,
• 1 ¼ cup quartered cherry tomatoes
conversations about where a sauna might fit, and a growing
(or 2 medium tomatoes diced)
collection of Blue Zones cookbooks on the kitchen counter.
For the dressing (sometimes I just dress the salad in lemon juice,
Blue Zones are regions around the world where people live
olive oil, and salt if I’m feeling
measurably longer, healthier lives, with an unusually high
lazy. Either option is good!)
number of people reaching age 100 and beyond. One thing
• ½ cup extra-virgin olive oil
researchers consistently find across these communities is
• ½ tbsp dried oregano
that beans are a dietary staple. They’re affordable, versatile,
• 1 ½ tsp kosher salt
nutrient-dense, and packed with protein and fiber.
• ¼ tsp ground pepper • juice of one lemon
While this salad isn’t from one of those cookbooks,
• ½ tbsp red wine vinegar
it fits the profile perfectly. Chickpeas and black-
• 2 small garlic cloves, pressed
eyed peas form the foundation, while fresh summer vegetables, herbs, feta, and a simple lemon-olive oil
INSTRUCTIONS
dressing add plenty of flavor and texture. It’s hearty
Whisk the dressing ingredients
enough to be satisfying but still feels fresh and light.
together and set aside. Toss all the salad ingredients together in
I especially love making it during the summer when
a bowl and dress with as much of
tomatoes and cucumbers are at their best. It’s a great
the dressing as you would like and
dish to bring to a barbecue, pack for lunch, or keep in the
serve. While it’s a pretty heartly
refrigerator for easy meals throughout the week. We often
salad- If I’m making it to eat later,
serve it with a piece of grilled fish or chicken and a side of
I prefer to put the dressing on the
tzatziki for a simple, Mediterranean-inspired dinner.
side so everything stays crisp.
32 | UTAH FARM AND FORK
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Food Holidays
AUGUST 2
AUGUST 3
AUGUST 5
AUGUST 6
National Ice Cream Sandwich Day
National Watermelon Day
National Oyster Day
International Beer Day
AUGUST 10
AUGUST 12
AUGUST 13
AUGUST 20
National S’mores Day
National Gooey Butter Cake Day
National Filet Mignon Day
National Bacon Lovers Day
AUGUST 22
AUGUST 23
AUGUST 24
AUGUST 24
World Plant Milk Day
National Coconut Week
National Peach Pie Day
National Waffle Day
AUGUST 26
AUGUST 28
AUGUST 29
SEPTEMBER 1
National Cherry Popsicle Day
National Cherry Turnover Day
National Chop Suey Day
National Tofu Day
SEPTEMBER 5
SEPTEMBER 7
SEPTEMBER 8
SEPTEMBER 9
World Samosa Day
National Acorn Squash Day
National Ants on a Log Day
National Wiener Schnitzel Day
34 | UTAH FARM AND FORK
SEPTEMBER 13
SEPTEMBER 15
SEPTEMBER 16
SEPTEMBER 18
International Chocolate Day
National Double Cheeseburger Day
National Cinnamon Raisin Breaad Day
Rice Krispie Treat Day
SEPTEMBER 20
SEPTEMBER 24
SEPTEMBER 25
SEPTEMBER 29
National Fried Rice Day
National Horchata Day
National Quesadilla Day
National Biscotti Day
OCTOBER 1
OCTOBER 4
OCTOBER 4
OCTOBER 8
International Coffee Day
National Taco Day
National Cinnamon Roll Day
National Fluffernutter Day
OCTOBER 9
OCTOBER 10
OCTOBER 12
OCTOBER 15
World Egg Day
World Porridge Day
National Pulled Pork Day
National Mushroom Day
OCTOBER 17
OCTOBER 21
OCTOBER 29
OCTOBER 31
National Pasta Day
National Apple Day
National Oatmeal Day
National Breadstick Day
UTAH FARM AND FORK | 35
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